Claypot Rice

Claypot Rice

　　Nanning claypot rice is rice cooked in a clay pot or earthenware vessel, which results in a more fragrant dish compared to rice cooked in a metal pot. The method involves washing premium-quality white rice and placing it in the pot with the right amount of water. It is first cooked over high heat on a coal stove until about 80% done, then moved to a low-heat burner to be “steamed” until fully cooked. The lid is then lifted, and various toppings such as “mushroom and lean pork,” “shrimp and egg,” “pork liver with tomato,” “stewed pork with pickled vegetables,” “sausage with dried tofu,” “pork ribs with snow peas,” and similar items are spread over the rice. The pot is then covered again to let it “steam” for a while, allowing some of the flavors to naturally seep into the rice. When served this way, it is exceptionally delicious. Since claypot rice is popular, affordable, and tasty, it is well-liked by tourists and travelers alike, and is now commonly available in larger towns and cities.